Fall Harvest Salad With Parmesan Vinaigrette

• 5 tablespoons olive oil
• 3 tablespoons white wine, vivnegar
• 2 tablespoons parmesan cheese, shredded
• 2 tablespoons shallots, finely chopped
• 1 cup fennel, julienned
• 1 cup purple cabbage, julienned
• 1 medium sized apple, julienned (Gala or Honey Crisp)
• 12 cup almonds, chopped

1. VINAIGRETTE: Put all ingredients in blender and pulse until smooth.
2. SALAD: Toss the fennel and cabbage and apple with vinaigrette, and garnish with almonds; refrigerate for 30 minutes.

olive oil, white wine, parmesan cheese, shallots, fennel, purple cabbage, apple, almonds

Taken from www.food.com/recipe/fall-harvest-salad-with-parmesan-vinaigrette-437654 (may not work)